Pecan, Cranberry & Orange Muffins
- 400g of any flour of your choice
- 2 1/2 teaspoons of baking powder
- 1/4 teaspoon salt
- 170g organic cane sugar
- 75ml of milk of your choice
- 80ml olive oil
- 2 teaspoon of vanilla essence
- Zest of 2 fresh oranges
- 250g pecan nuts
- 250g dried cranberries
Preheat oven 180 degrees, gas mark 4-5
Place muffin cases into the muffin tray.
Place flour, baking powder and salt in a bowl and mix well.
Pour in milk and oil beat until the batter is smooth
Add sugar, orange zest, cranberries and pecans, mix well.
Fill the cup-cases full and place into the preheated oven.
Bake for 20-25 minutes until the mixture has set.
Take out the oven and place on a cooling rack.
Gluten free adaption: These pecan, cranberry and orange muffins can be adapted to be gluten free by changing the flour and baking powder.